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Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia? / Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?
(Institute of meat hygiene and technology, Belgrade, 2018)
Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free ...
Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)
(Institute of meat hygiene and technology, Belgrade, 2018)
The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited ...
The safety and quality of sous vide food
(Institute of meat hygiene and technology, Belgrade, 2018)
The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to ...
Being a vegetarian: Health benefits and hazards
(Institute of meat hygiene and technology, Belgrade, 2018)
Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has ...
Current status of mycotoxin contamination of food and feeds and associated public health risk in Serbia / Aktuelna situacija kontaminacije hrane i hrane za životinje mikotoksinima sa osvrtom na javnozdravstveni rizik u Srbiji
(Beograd : Institut za higijenu i tehnologiju mesa, 2020)
Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, ...
Histological and histochemical analysis of dry fermented sausage of kulen composition / Histološka i histohemijska analiza sastava fermentisane kobasice u tipu kulena
(Institute of Meat Hygiene and Technology, 2021)
The application of histological methods in meat composition analysis and identification of prohibited tissues and organs added to meat and meat products is still in the research phase, although there have been some promising ...
Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs / Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica
(Belgrade : Institute of Meat Hygiene and Technology, 2020)
This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending ...
Meat in traditional Serbian cuisine
(Institute of meat hygiene and technology, Belgrade, 2018)
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, ...
Effect of broiler slaughter weight on meat yield and quality / Uticaj telesne mase na prinos i kvalitet mesa brojlera
(Institute of meat hygiene and technology, 2019)
Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter ...
Analysis of beef meat quality in a slaughterhouse in Raška district
(Institute of meat hygiene and technology, Belgrade, 2018)
The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and ...